Print Pumpkin Souffle Recipe

Separate Eggs. Separate the eggs into two clean mixing bowls. The egg whites should go into a metal bowl. Allow the eggs to come to room temperature for 20 minutes.
Prepare Ramekins. Preheat the oven to 375°F (190°C). Prepare 8 single serving ramekins by coating them with melted butter. An easy way to do this is to place a teaspoon of butter in one ramekin and melt it in the microwave (make sure the ramekin is microwave safe before doing this). Then use a pasty brush to distribute the butter and coat the other ramekins.
Blend Pumpkin Mixture. Using a wooden spoon, mix together thoroughly the egg yolks, pumpkin puree, 1/2 cup sugar, half and half, spices and salt.
Beat Egg Whites. Add the 1/4 teaspoon of salt or cream of tartar to the egg whites. Using a hand held electric whisk, begin whisking the egg whites on low. As the egg whites begin increasing in volume, gradually increase the speed of the mixer. When the egg whites form soft peaks, gradually add in the 1/4 cup of sugar. Continue beating until the egg whites are stiff and shiny.
Fold in Egg Whites. Blend about a cup of the egg whites with the pumpkin mixture to lighten it up. Add the rest of the egg whites on top of the pumpkin mixture, and use a rubber spatula to gently fold in the egg whites. Do this with a light touch and quickly - no more than a minute of folding should be needed. If it looks like there are some areas that are not blended, don't worry.
Fill and Bake Ramekins. Use a ladle to gently fill the ramekins with the egg mixture. Place all of the ramekins on a cookie tray and place the tray in the oven. Bake for 17 minutes at 375°F (190°C) - no peeking!
Serve. Remove from the oven and serve immediately. If you place the ramekins on small plates they will be easier to serve and you will save your table top.

Makes 8 mini souffles.